This is my version of the classic tomato-basil bruschetta that is served in so many Italian restaurants and households.
It's so simple, yet so delicious.
French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
6 large Roma (plum) tomatoes, seeded and diced
2 tablespoons fresh basil leaves, shredded or coarsely chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon balsamic vinegar
Salt and freshly ground black pepper to taste
Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.
Meanwhile, in a small bowl, combine the remaining ingredients.
Spoon the tomato mixture evenly onto the toasted bread slices and serve.
-- 8 appetizer servings